Ingredients
7 grams of dried yeast, which is about 2 and 1/4 tablespoons.
fifty milliliters of milk, which is about three and a half tablespoons.
One cup plus two teaspoons, or 250 milliliters, of hot water
around 6 grams (about 1 and 3/4 tablespoons) of sugar
350 grams, or about 2 and 3/4 cups, of all-purpose flour
1/2 teaspoon of salt
Approximately fifteen grams (or one tablespoon) of room-temperature butter
Preparation
Getting the yeast going:
In a large basin, dissolve the sugar and dry yeast in the lukewarm water. Get the milk in there now and mix it up well.
Getting the dough ready:
Then, using a spatula, slowly add the sifted wheat flour and salt to the liquid mixture, stirring constantly until everything is combined.
Next, include the melted butter and work the mixture together using your hands until a uniform, somewhat sticky dough is formed. Add more flour as needed to get the desired consistency.
Before resting, knead the dough for three to four minutes on a floured surface, or until it becomes smooth and elastic. Once the dough has doubled in size, cover it with a tea towel and set it aside in a warm spot to rest for about one hour.
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Phase two of preparation:
Next, get out four equal portions of dough and roll each into a ball. After that, pop the dough balls into the butter-greased loaf pans.
Return to the cover and set aside to rest in a warm spot for an additional 20 minutes.
Recipes for Baking:
Turn the oven on to 374 degrees Fahrenheit (190 degrees Celsius). To make the bread fluffier, put a basin of water in the oven’s base to generate steam.
To get a golden brown color and ensure that the loaves are cooked through, bake them for around 25 to 30 minutes.
